Coconut Pecan Tea Cakes

Name: Coconut Pecan Tea Cakes
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: 1 box butter recipe yellow cake mix; 5.1 oz. box vanilla pudding mix; 1 cup half-and-half; 3 large eggs; 1/3 cup butter (softened (or melted)); 1 can coconut pecan frosting; 2 cups powdered sugar; 1 tsp. vanilla extract; 1 tsp. coconut extract; 2 to 3 tbsp. water (or 2% milk)

January 23, 2023Teresa Ambra

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If you’re a coconut or pecan lover, these Coconut Pecan Tea Cakes will rock your world. I get that a lot of people don’t do coconut or nuts of any kind these days. But you’re really missing out if you don’t try these irresistible Tea Cakes. These start with a simple butter recipe cake mix and vanilla pudding. But they have coconut pecan frosting in the batter! That’s right. Plus they have a luscious coconut-flavored powdered sugar glaze on top. MOUTHWATERING!

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Decades ago I collected a recipe for a Coconut Pecan Cake from a friend when we lived in Massachusetts. I’ve changed it up slightly to adapt it for Tea Cakes. But since the recipe starts with a boxed cake mix it’s really pretty easy and pain free. 🙂 I purchased the 20-tin miniature Bundt pans at Jo-Ann Fabric and Crafts. When I saw coconut pecan frosting at the store, I remembered this recipe and decided to give it a whirl.

I’m so glad I did because these little Tea Cakes turned out heavenly. I served them with over 1,200 other Tea Cakes and Gluten Free goodies to neighbors and friends in Christmas 2022. Those delicious recipes included: Red Velvet, Pina Colada, Apricot, Strawberry, Starbucks Copycat Lemon, Gingerbread, Pumpkin Cranberry, Cranberry Orange, Pumpkin Toffee, Cherry Cheesecake, Chocolate Chip Cheesecake , Chocolate Butter Pecan, Mint Chocolate Fudge and Almond Poppyseed.

I’ve had so many people tell me how much they enjoyed the Tea Cakes for the holidays. Most recipients had about 6 different kinds of Tea Cakes in their Christmas gift bags. Since I didn’t have freezer room, I had to bake in batches and make deliveries right away. Usually I do my Christmas baking in October and store everything in the freezer until we’re ready to assemble everything and deliver. This year we had to go to plan B. Even still, the Tea Cakes were well loved and well received.

If you want to make a dessert that will wow your company and friends, these little miniature Tea Cakes are just the thing. One bite of all that coconut or pecan delight and they’ll be hooked forever. Enjoy.

Coconut Pecan Tea Cakes are irresistible.

These lovely Tea Cakes have coconut pecan frosting in the batter! They also have a coconut glaze over top. So wonderful.

You’ll be drooling from the first bite.

These delicious Tea Cakes are great for holiday or Christmas parties or Christmas baking in general.

Here’s what I did.

I used these ingredients for the Tea Cakes.

Place cake mix and vanilla pudding mix in a large mixing bowl.

Add eggs, half-and-half and softened butter.

Mix with an electric mixer until smooth.

Add a can of coconut pecan frosting.

Stir ingredients well to combine.

Grease and flour a 20-tin miniature Bundt pan. Spoon batter into tins about two-thirds full.

Bake at 350 degrees for 20 minutes. If baking more than one rack of Bundt cakes at a time, rotate the Bundt pans on racks halfway through baking time to ensure even baking. Cool in pan completely before removing to wire racks.

Transfer cooled cakes to a wire rack. (I ran out of racks and had to settle for bread boards!)

I used these ingredients, plus water, for the icing.

Place powdered sugar in a mixing bowl. Add vanilla and coconut extract. Add water as needed to make a thick icing.

Whisk ingredients to combine. Add only enough water to make a thick icing. You don’t want a runny icing for this recipe.

Drizzle icing over top of Tea Cakes, or spoon the icing into a ziplock bag without the bottom. Snip off a corner and pipe icing over top of individual Tea Cakes.

Pipe icing over top of individual Tea Cakes.

Coconut Pecan Tea Cakes are fantastic for any kind of special occasion or holiday dessert.

The coconut flavored icing is wonderful.

If you enjoy coconut and pecans, these cakes will be right up your alley!

I’m one of those fortunate ones who enjoy coconut and has no allergy to nuts! Hooray!

Here’s the recipe.

COCONUT PECAN TEA CAKES

(Recipe inspired from Patsi Little, Christ Baptist Church, Hopedale, MA)

Coconut Pecan Tea Cakes

Teresa Ambra

Coconut Pecan Tea Cakes are sensational. These lovely miniature Bundt cakes start with a boxed cake mix and vanilla pudding mix. Adding coconut pecan frosting to the batter puts this dessert over the top. The coconut glaze also adds delightful flavor. These are fantastic for special occasions or holiday baking and parties. They'll cure every sweet tooth craving too.

5 from 1 vote

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Prep Time 30

Cook Time 20

Total Time 50

Course Cakes and Cheesecakes, Dessert

Cuisine American

Servings

Calories 204 kcal

Equipment

1 20-tin miniature bundt pan
2 large mixing bowls
1 electric mixer
1 whisk
1 wooden spoon
measuring cups
measuring spoons
2 wire cooling racks
1 zip lock bag WITHOUT the "stand and fill" bottom

Ingredients

TEA CAKES:

1 box butter recipe yellow cake mix
5.1 oz. box vanilla pudding mix
1 cup half-and-half
3 large eggs
1/3 cup butter softened (or melted)
1 can coconut pecan frosting

COCONUT ICING:

2 cups powdered sugar
1 tsp. vanilla extract
1 tsp. coconut extract
2 to 3 tbsp. water or 2% milk

Instructions

TEA CAKES:

Combine cake mix, vanilla pudding mix, half-and-half, eggs and butter.
Add and of coconut-pecan frosting and stir well to combine.
Spoon cake batter into greased and floured miniature 20-tin miniature Bundt pan – each about two-thirds full.
Bake at 350° degrees about 20 minutes, or until toothpick inserted in the center of one of the cakes comes out clean.
Cool completely before transferring cakes to a wire rack and adding icing.
Drizzle with powdered sugar icing.

COCONUT ICING:

Whisk ingredients together adding only enough water to make a very thick icing.
Drizzle icing over cooled miniature Bundt cakes.

Notes

NOTE: Rotate Bundt pans on oven shelf racks half-way through baking time, if baking more than one rack of miniature Bundt pans at a time.

NOTE: You can also spoon the icing into a ziplock bag without the bottom. Snip off a corner and pipe icing over top of cooled Tea Cakes.

NOTE: I purchased the 20-tin miniature Bundt pans at Jo-Ann Fabric and Crafts.

Nutrition

Calories: 204kcalCarbohydrates: 37gProtein: 2gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 37mgSodium: 252mgPotassium: 38mgFiber: 0.3gSugar: 27gVitamin A: 162IUVitamin C: 0.1mgCalcium: 67mgIron: 1mg

Keyword cake, coconut, coconut pecan tea cakes, dessert, holiday dessert, pecans, tea cakes

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